Olive Bagna Cauda

6 ingredients
3 steps

Ingredients

  • 4 ounces oil-cured black olives, pitted (1 cup)
  • 1 tablespoon capers
  • 1 teaspoon chopped thyme
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil

Directions

  1. 1
    In a food processor, pulse all of the ingredients until smooth.
  2. 2
    Transfer the mixture to a saucepan and cook over moderate heat just until the oil begins to separate, 5 minutes.
  3. 3
    Scrape the dip into a bowl and serve warm.

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